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I whipped up this Creamy Ditalini Soup with Italian Sausage and Parmesan on a cold Sunday night when I needed something warm and rich. It's turned into our go-to comfort food. The way those little ditalini noodles soak up the flavors from the sausage and the velvety Parmesan broth makes every bite absolutely delightful.
Why This Soup Stands Out
The mix of ingredients just clicks in this dish. The creamy broth, those tiny pasta bits catching all the taste, and the sausage adding so much flavor. It's quick enough for regular weeknights but still feels fancy for weekend meals. My house smells incredible while it's cooking away.
What You'll Need
- Italian Sausage: A pound creates our tasty foundation.
- Olive Oil: A quick drizzle for cooking everything up.
- Sweet Onion: One small, chopped into tiny bits.
- Fresh Garlic: Two fat cloves finely chopped.
- Diced Tomatoes: One drained can works perfectly.
- Chicken Stock: Two quarts of this tasty liquid.
- Heavy Cream: Half cup for that smooth texture.
- Ditalini Pasta: These small tubes catch all the flavors.
- Parmesan Cheese: Get it freshly grated for best results.
- Dried Basil: A bit for that Italian flair.
- Dried Oregano: Adds the perfect herbal kick.
- Salt and Pepper: Add as you go to taste.
- Fresh Parsley: Adds a pop of color and freshness.
Creating Your Tasty Bowl
- The Sausage Base
- Heat that olive oil in your largest pot and break up the sausage. Cook till it's golden and you've got those yummy bits stuck to the bottom.
- Adding Aromatics
- Toss those onions and garlic into the flavorful sausage oil. The smell will make your mouth water already.
- The Main Mix
- Add tomatoes, stock, and herbs, letting everything blend together nicely.
- Slow Cook
- Put that sausage back in for a good warm-up.
- Adding Pasta
- Those little pasta shapes cook right in the soup, grabbing all the flavor.
- Making It Creamy
- When you mix in the cream and Parmesan, the soup turns into something truly wonderful.
- Time To Eat
- Top with fresh parsley and it looks as good as it tastes.
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Insider Tips
Try cooking the pasta in a bit of oil first for extra flavor. Don't hold back on the Parmesan - a big handful on top makes it special. If you're planning ahead, cook the pasta last so it stays firm.
Storing For Tomorrow
This soup stays good in your fridge for three days. Just warm it slowly on the stove and stir often. If it gets too thick, add a splash of broth. It actually tastes even better the next day.
Great Side Dishes
We can't resist dipping some crusty bread or cheesy knots into this soup. A simple salad works great alongside it. Sometimes I throw some veggies in the oven to serve with it - their sweet roasted edges go so well with the soup.
Switching Things Up
You can use ground turkey or chicken for a lighter version. Other pasta shapes work great too - try farfalle for something fun. Adding mushrooms and spinach tastes amazing, and a sprinkle of red pepper flakes gives it a nice kick.
What Makes It So Good
This soup brings together all the best parts of comfort food but feels a bit fancy too. It hits that sweet spot between creamy and filling while still feeling special. It's always a hit whether we're having a quiet family dinner or entertaining friends.
Quick Answers
- Prep Earlier? Store pasta on its own until you're ready to eat.
- Want To Freeze? Leave out pasta now, add fresh when heating.
- No Meat? Try white beans with vegetable broth instead.
Final Thoughts
This soup means more than just food in our home - it's like a hug in a bowl. Each time I cook it, I think of all the happy times around our table. I hope it brings your family the same joy and warmth.
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Frequently Asked Questions
- → Can I switch out the pasta type?
Yes, any small pasta like shells, orzo, or elbows can be used. Just adjust the cook time based on the package directions.
- → What's the fridge life for this meal?
It keeps well in the fridge for up to 4 days. If the pasta soaks more liquid, just add some broth when reheating.
- → Can I store this in the freezer?
Freezing works, but creamy dishes may separate when thawed. Freeze without the cream and cheese, then add them fresh during reheating for best results.
- → What's a good cream alternative?
You can use whole milk or half-and-half, though the result won't be as rich as with heavy cream.
- → What kind of sausage is best?
Hot or mild Italian sausage is great. Sweet sausage is milder, while hot gives a slight spice kick.
Conclusion
This creamy dish pairs Italian sausage with small pasta in a Parmesan-based broth. Simple ingredients, done in 40 minutes, great for cold nights.